Feeling fruity for Christmas stollen
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Feeling fruity for Christmas stollen

SOCIAL & LIFESTYLE
Feeling fruity for Christmas stollen
Suthikiati Chirathivat and Thirayuth Chirathivat.

Suthikiati Chirathivat, chairman, together with Thirayuth Chirathivat, CEO, of Centara Hotels & Resorts and some of the hotel's management team recently participated in the ceremonial "Christmas Stollen Mixing Ceremony" that precedes the festive season every year at Zing Bakery, Centara Grand at CentralWorld.

Though Christmas is still a few months away, now is the perfect time to start preparing fruits that go into a Christmas stollen cake -- a tradition upheld every year at Centara Grand at CentralWorld.

The fruits, nuts and spices will now infuse with the alcohol over the next few months before being used as the main ingredient in Centara Grand's Christmas cake. This results in a richer flavour, moister texture, and, of course, a welcome nip of booze.

Visitors can look forward to an array of cakes, like Italian panettone, English fruitcake and stollen, which will be available from Zing Bakery in December this year.

Bernd Rudigier, resident manager, and Robert Maurer Loeffler, GM, of Centara Grand at CentralWorld.

Executive pastry chef Thawat Prathumpuang.

Executive chef Sandro Aguilera.

Some of the Christmas treats.

Christmas preparations have already started at Centara Grand at CentralWorld.

Christmas preparations have already started at Centara Grand at CentralWorld.

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